The quality of milk of cows-daughters of different bulls-producers and assessment of its suitability for processing

Abstract

Relevance. The increase in the productive qualities of dairy cattle continues through the further use of purebred bulls-producers of the Holstein breed both of domestic and offoreign breeding, which invariably leads to an increase in the blood of the Holstein breed. Milk is not only a valuable food product, but also raw material for the dairy industry, and its use for the production of certain products is determined by its technological properties , so the study of them in a new genetic formation of dairy cattle in the Middle Urals zone has both scientific and practical interest.Methods. The research was carried out in one of the typical breeding reproducers for the breeding of Holstein black-and-white cattle of the Sverdlovsk region in the period 2018–2022. The evaluation included first-calf cows that completed the first lactation, obtained and grown on the farm. All cows are descended from breeding bulls Das, Sayan, De-Su, Gavano, Touareg, Marrs, Cassio, Bentley, who all 15 or more daughters. Qualitative indicators of milk— chemical composition, physico-chemical, technological properties and sanitary and hygienic indicators — were evaluated four times in three-fold repetition according to generally accepted methods and techniques in the dairy laboratory of the Ural State Agrarian University.Results. As a result of the conducted research, it was found that the milk of cows-daughters of different bulls-producers differs in chemical composition. In the milk of cows-daughters of bulls-producers Sayan and Cassio, the content of dry matter (DM), nonfat milk solids, protein, and milk sugar is higher. There was a significant superiority of these cows over their peers from other bulls in MJ in milk (Р ≤ 0.001). Milk obtained from cows-daughters of all bulls-producers corresponds to the highest grade. Differences in the technological properties of milk, namely in cheese suitability, were revealed, despite the fact that it was all attributed to the second type, the most suitable for the manufacture of cheeses.